New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Sour taste




Reply
 
LinkBack Thread Tools Display Modes
Old 04-03-2005, 02:28 PM   #1
Chris urbanczyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Posts: 4
Default Sour taste

I made two batches with prehopped Laglaander extracts. Ready to make a third but noticed a slight sour aftertaste on both of my two batches. Is that normal? Can I avoid this aftertaste?

Thanks.



__________________
Chris urbanczyk is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2005, 03:48 AM   #2
Powersurge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Posts: 13
Default

Quote:
Originally Posted by Chris urbanczyk
I made two batches with prehopped Laglaander extracts. Ready to make a third but noticed a slight sour aftertaste on both of my two batches. Is that normal? Can I avoid this aftertaste?

Thanks.

I made a cider one time that had this problem. It was the sulpher dioxide that contributed to it. Aging solved this problem. Ciders age well but beers do not. You may also have bacteria contamination. How sanitary were you?


__________________
Powersurge is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2005, 05:14 AM   #3
D-brewmeister
Feedback Score: 0 reviews
 
D-brewmeister's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Pocatello, Idaho
Posts: 232
Liked 1 Times on 1 Posts

Default

How fresh was the extract? Liquid extract has a distinct lifespan, and the hopped type degrades even more markedly. (If almost all hop aroma degrades durring the course of a 1 hour boil, leaving only the bitterness, imagine what happens to the hop profile durring the dehydration process!) I once made a prehopped mr. beer Old english bitter, and it had a distinct cidery, sour taste. I am quite sure that it wasn't a infection, just stale ingredients. For better taste, use unhopped malt extract, from a source that is sure to get you fresh stuff, add your own fresh hopps, and steep some crushed specialty grains to lend the wort a fresher flavor. It'll be twice as good as the prehopped junk. There are lots of folks on here doing the partial mash/ grain steeping method to help you out there. Good luck on your future brews!

__________________
O, guid ale comes, and guid ale goes,
Guid ale gars me sell my hose,
Sell my hose, and pawn my shoon -
Guid ale keeps my heart aboon!
-- Robert Burns
D-brewmeister is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2005, 12:20 PM   #4
Chris urbanczyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Posts: 4
Default

Quote:
Originally Posted by Powersurge
I made a cider one time that had this problem. It was the sulpher dioxide that contributed to it. Aging solved this problem. Ciders age well but beers do not. You may also have bacteria contamination. How sanitary were you?
I don't think it's a sanitation problem. The sour taste is slight, maybe like one experiences drinking Linenkugel beer, but I want to avoid that taste. It didn't go away with aging although it is softer after the beer was properly aged.

Thanks.
__________________
Chris urbanczyk is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2005, 12:26 PM   #5
Chris urbanczyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Posts: 4
Default

Quote:
Originally Posted by D-brewmeister
How fresh was the extract? Liquid extract has a distinct lifespan, and the hopped type degrades even more markedly. (If almost all hop aroma degrades durring the course of a 1 hour boil, leaving only the bitterness, imagine what happens to the hop profile durring the dehydration process!) I once made a prehopped mr. beer Old english bitter, and it had a distinct cidery, sour taste. I am quite sure that it wasn't a infection, just stale ingredients. For better taste, use unhopped malt extract, from a source that is sure to get you fresh stuff, add your own fresh hopps, and steep some crushed specialty grains to lend the wort a fresher flavor. It'll be twice as good as the prehopped junk. There are lots of folks on here doing the partial mash/ grain steeping method to help you out there. Good luck on your future brews!
I have Munton's Old Ale (2X1.5kg.) prehopped extract dated Sept. 06 ready to go into the next batch. Maybe I should replace it and go the hopped approach you have suggested. What are your thoughts?

Thanks.
__________________
Chris urbanczyk is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2009, 09:33 PM   #6
skeyeflery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: WI
Posts: 9
Default Sour Yarrow Gruit

I just made a yarrow gruit and it has a sour taste up front. It is overwhelmingly sour...what say you? Should I let it age some more, or risk botttle bombs with time.

Skeyeflyer



__________________
skeyeflery is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
sour taste JoshuaWhite5522 Beginners Beer Brewing Forum 3 05-02-2009 03:58 PM
Sour Taste pantherbrew All Grain & Partial Mash Brewing 2 01-12-2009 08:08 AM
First batch sour taste rossrainey Beginners Beer Brewing Forum 3 11-23-2008 05:54 PM
Slightly sour, off after taste jacksonbrown All Grain & Partial Mash Brewing 3 07-30-2008 07:20 PM
Taste Sour dudester Recipes/Ingredients 7 10-09-2007 01:52 AM